This recipe takes a long time, but for a seafoodie it is pure heaven. Basically all the ingredients of a classic Bouillabaisse are used here cold on a plate, rather than in a hot bowl. Delightful served on a hot summer day. Tasted a shellfish salad like this in Provence, but it didn't have as much seafood as we offer up here.
1In a large wooden bowl combine the leeks, green onions, cherry tomatoes and fennel, add the orange juice and zest and fold together to incorporate.
2Cut the fillets into inch-wide strips, roll and secure with toothpicks. Poach in simmering fish stock for five minutes until fish is translucent but not overcooked. Remove with a slotted spoon and chill. Put scallops in the still hot stock and cook for another 2 minutes. Remove and chill the scallops, discard stock.
3In another bowl combine the crab, lobster pieces, shrimp, mussels, clams and calamari and add the thyme, white wine, lemon juice, and garlic and fold together.
Pour into the wooden bowl with the leeks and onion mix. Fold together.
4Top the seafood with the rolls of fish and the scallops, season with salt and pepper, drizzle with the olive oil, and sprinkle with the chopped eggs and saffron (if using).
5Cover large chilled plates with Romaine leaves, top with the generous helpings of the Bouillabaisse salad and serve with lemon wedges on the side. We also like freshly toasted garlic bread as well.